I keep seeing this recipe in Vegan Eats World, but it looks like so much work. Then another PPKer mentioned a different recipe. But damn. I don't keep ginger in the house. So I got to work experimenting and came up with this. 0% authentic, 100% delicious.

Peoples on the TV gave the tip to freeze it and just grate it with a microplane, making peeling unnecessary.

Plus then you never end up with blue fuzzy ginger in the bottom of your vegetable bin, and don't have to worry about running out! And it grates very fine when frozen, almost like a powder.

Your noodles look supper yummy zwingtip!

_________________"That is some very responsible yolo-ing." - allularpunk"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

yummmm!Also, I just buy the jars of pureed ginger. It works great and no stringy bits.

_________________Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumblesIs this about devilberries and nazifruit again? - footface

After lots of hassle, we figured out that you can easily whack up a huge 'hand' of ginger and throw it in the food processor. We portion it out in 1 tablespoon measures onto a cookie sheet, freeze, then put in a baggie in the freezer. No need to peel.